What primary cooking fats characterize the cuisine of Northern Italy near the Alps?
Answer
Butter and cream
The cuisine of Northern Italy, due to its proximity to the European mainland and Alpine dairy traditions, relies heavily on richer cooking mediums compared to the Mediterranean south. Specifically, butter and cream are highlighted as the primary cooking fats utilized in daily life and preparations in this region. This contrasts sharply with the south, which favors olive oil. The increased use of dairy fats reflects a historical reliance on local livestock rather than abundant olive groves.
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